Roger L. Dake, located in Fayetteville, Arkansas, is a notable inventor in the field of poultry processing. With a total of two patents to his name, Dake has made significant advancements that enhance the efficiency and quality of poultry production. His work primarily focuses on methods and apparatuses that innovate traditional poultry processing techniques.

Latest Patents

Dake's latest patents showcase his commitment to improving poultry processing. The first patent, "Poultry stock from mechanically deboned meat," introduces a method for producing broth or stock using mechanically deboned meat. This invention utilizes a closed sanitary tubing system, where the deboned meat is extruded into a circulating hot water stream, promoting optimal cooking. The process allows for efficient extraction of proteins while enabling the broth and meat to be conveniently separated for further processing or storage.

His second patent, "Method of eliminating aging step in poultry processing," presents an innovative technique to convert live poultry into meat parts more swiftly and with lower energy consumption. The method involves steps including electrical stunning, stimulation during bleedout, and a unique conditioning process that eliminates the need for an extended aging period, thereby enhancing meat tenderness.

Career Highlights

Roger L. Dake's professional journey is closely linked with his tenure at Campbell Soup Company. His innovative mindset and practical applications have positioned him as a valuable contributor to advancements in poultry processing. His efforts have not only benefited the company but have also had a profound impact on the industry standards.

Collaborations

Throughout his career, Dake has collaborated with other professionals in the field, including notable coworkers Jerry E. Webb and Rodney E. Wolfe. These partnerships have likely enriched his inventive pursuits, fostering an environment of shared ideas and collective problem-solving.

Conclusion

Roger L. Dake stands out as an inventor who has significantly contributed to the poultry processing industry. His patented innovations reflect a deep understanding of both the technical and practical aspects of meat production. Through his work at Campbell Soup Company, he continues to pave the way for advancements that enhance efficiency and quality in poultry processing.

This text is generated by artificial intelligence and may not be accurate.